Gobi Aloo-ish

Print Recipe

Course: Entree

Olive oil spray
1 teaspoon cumin seeds
1 teaspoon minced garlic about 1 clove
1 inch piece fresh ginger peeled and grated
2 medium sweet potatoes chopped into 2-inch cubes (or can use celery root for Phase 1)
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon Fat Flush-friendly Garam Masala
1 cup no-salt-added chicken broth
1 medium cauliflower about 1 pound, chopped into 2-inch cubes
2 teaspoons chopped cilantro

Lightly coat a large skillet with olive oil spray; heat over medium-high setting.
Add cumin seeds, garlic, and grated ginger; sauté for 1 minute. (Do not allow to burn.)
Stir in sweet potatoes, turmeric, ground cumin, Garam Masala and broth.
Cover and cook for about 7 minutes, stirring occasionally.
Stir in cauliflower and cilantro.
Reduce heat to low setting.
Cover and simmer until cauliflower and potatoes are tender (about 10 minutes).

Make your own Garam Masala and no-salt-added Chicken Broth using our recipes!

This dish may be made up to 2 days ahead; cover and refrigerate. Reheat over medium-low setting for 15 minutes or until hot.

Submitted By: Charli S. (csoar), Forum Moderator Emeritus (10-15-05)

Charli’s Notes: Here I go, fooling with a traditional Indian dish! For a true Gobi Aloo, substitute white potatoes for sweet potatoes.

*Note: Remember to include ingredients when calculating daily intake allowances.

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